Botanically, bell peppers are in the same family as potatoes, eggplant & tomatoes. Bell peppers are not “hot” peppers, but are more bitter (green & purple) or sweet (yellow, orange & red) because these veggies contain very low levels of capsaisin – the heat-inducing chemical found in hot or chili peppers.

When choosing a bell pepper, pick one that is heavy for it’s size, longer than it is wide, has deep color and firm skin. Of course, if organic are available, choose these as bell peppers made the dirty dozen again this year.

When cooking, please make sure to follow kitchen hygiene and safety -- cook meat until internal temperature is at safe levels, always check labels for allergens, and use caution in the kitchen -- I love sharing recipes, but I am not liable for damages done as a result of trying these recipes.